Quick Gravy

quick-gravy
Photo by Sang An
Quick Gravy 2.6 28 5 1
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 28 calories
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 834 mg
    • Protein 1 g
    • Carbohydrate 4 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 1 mg

Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.In a small saucepan, over medium-low heat, bring the broth and 1 cup of the reserved juices to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water until no lumps remain. Slowly whisk the cornstarch mixture into the simmering broth. Cook for 1 minute. Remove from heat and season with the salt and pepper. Strain just before servingNote: If your gravy is too thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens. If your gravy is too thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry. 

Ingredients

  1. Check pan juices from the turkey and roasting pan
  2. Check 4 cups turkey or chicken broth
  3. Check 1/4 cup cornstarch
  4. Check 1 teaspoon kosher salt
  5. Check 1/4 teaspoon black pepper

Directions

  1. Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.
  2. In a small saucepan, over medium-low heat, bring the broth and 1 cup of the reserved juices to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water until no lumps remain. Slowly whisk the cornstarch mixture into the simmering broth. Cook for 1 minute. Remove from heat and season with the salt and pepper. Strain just before serving
  3. Note: If your gravy is too thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens. If your gravy is too thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry.

 

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